Mile High Raspberry PieCourse: Dessert, PieDifficulty: Easy, Not tested
- Crumb Mixture
1 cup flour
1/2 cup butter
1/2 cup chopped nuts
1/4 cup brown sugar
1 – 10 ounce package red raspberries (thawed)
1 cup white sugar
2 egg whites unbeaten
1/2 pint whipping cream or 1 small container Cool Whip
- Mix together crumb mixture and spread in a 9″ x 13″ pan. Bake at 375* for 15 minutes. Cool and save some crumbs for top.
- For the filling, beat raspberries, sugar and egg whites at high speed for 15 minutes in a large mixing bowl. Will form stiff peaks. Fold in 1/2 pint whipping cream or one small package Cool Whip. Pour over crumb mixture. Cover with foil and freeze.